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Espresso Shakeology Balls

Shakeology isn’t just for drinking – check out these espresso balls!  They’re packed with flavor and serve as a healthy snack when you’re craving something yummy.

Espresso Shakeology Balls

  • Servings: 12
  • Difficulty: easy
  • Print


  • 1 scoop/packet vegan café latte or café latte shakeology
  • ¾ cup gluten free rolled oat
  • ¾ cup all natural creamy/smooth almond butter (I like to get some from Trader Joe’s that has no salt added)
  • ¼ cup honey (raw, natural)
  • ½ cup sliced almonds (raw)


  • Combine all ingredients in a medium bowl and mix well
  • Roll mixture into 24 walnut sized balls and place in a well-sealed container
  • Refrigerate for at least 1 hour before enjoying

espressoshakeoHope you enjoy this yummy recipe!!  They’re addicting, so keep in mind 1 serving = 2 espresso balls!


Spicy Black Bean & Butternut Squash Chili

This is such a flavor-packed recipe – it’s gluten free and vegan!  I know I don’t have many vegetarian or vegan recipes on the blog, so I’m trying to remedy that.  If you love a filling, spicy dish, this is for you!  Plus you can alter how spicy or mild it is to suit your taste.  It’s delish! I originally found this recipe from Baker by Nature, but I altered it to suit my tastes.

**This recipe makes about 8-10 servings, so I typically freeze about half of it.  However, if you don’t think you’ll use it/don’t want to freeze it, you may want to cut the recipe in half!**


Spicy Black Bean & Butternut Squash Chili

  • Servings: 8-10
  • Difficulty: easy
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  • Olive oil spray or 1 tablespoon olive oil
  • 4 garlic cloves, minced
  • 1 large red onion, chopped
  • 2 ½-3 cups butternut squash, peeled, cut into 1/2-inch pieces
  • 4 tablespoons chili powder
  • 3 teaspoons ground cumin
  • 4 tablespoons sriracha hot sauce (cut this in half if you want it less spicy)
  • 2 cups raw kale (thick ribs removed),chopped
  • 2 cans low sodium black beans, rinsed, drained
  • 1 can low sodium pinto beans, rinsed, drained
  • 2 ½-3 cups vegetable broth
  • 2 cans diced tomatoes
  • 2 teaspoons salt (optional)
  • Avocado slices, for serving (optional)


  • Spray large pot with olive oil spray (or heat olive oil) over medium heat.
  • Add onions and sauté until tender and golden, about 5 minutes.
  • Add garlic and cook until garlic is fragrant, about 1 minute or so.
  • Add squash, stir, and cook for 4 minutes, stirring occasionally.
  • Add in chili powder and cumin, stir; cook for 2 minutes.
  • Stir in sriracha, kale, beans, broth, tomatoes, and salt. Increase heat to medium-high and bring to boil.
  • Reduce heat and simmer, uncovered, for 45 minutes, stirring occasionally.
  • Ladle chili into bowls, top with avocado (if using) and serve.


Hope you enjoy this yummy recipe!!


Chicken Enchilada Soup

Here’s a yummy soup to warm you up in the cold winter months!  Chicken Enchilada Soup – easy, tasty, and the best part is…it’s made with a crockpot/slow cooker!!

Enjoy the recipe!

And there you go! For those of us who need to be gluten free, make sure you check the ingredients on the enchilada sauce that you purchase!


Crock Pot Pork Carnitas

I can’t tell you how DELICIOUS these Crock Pot Pork Carnitas are – so easy, 21 Day Fix Approved, and (maybe even more importantly) husband approved!!  These are packed full of flavor and just a nice change from the typical chicken or fish dishes.

If you LOVE burrito bowls from Chipotle like I do, this is a nice healthy alternative for you to make at home!  And it’s EASY!!

I threw it all in the crock pot one morning, whipped up shakeology and headed off to work.  You all know I LOVE my shakeology – it’s a superfood meal replacement shake that is quick, easy, tasty, and provides 70+ nutrients.  Yum!  Send me a message or comment if you want to learn more about this deliciousness! img_20161130_071042

But, I digress.  Back to our carnitas…it’s so nice to come home knowing that your supper is 99% ready!  Plus, the smell is heavenly!

Crock Pot Pork Carnitas

  • Servings: 6-8
  • Difficulty: easy
  • Print


For the crock pot:

  • 2-3 pounds pork shoulder, boneless, fat trimmed off
  • 1 cup low sodium chicken broth (an additional ½ cup may be necessary)
  • 4 cloves garlic, sliced
  • 1 Tbsp olive oil
  • Olive oil cooking spray (I use Pam)
  • 1 small can chipotle peppers in adobe sauce (may want to chop the peppers before adding them in)
  • 1 Tbsp garlic powder
  • 1 Tbsp onion powder or minced onion
  • 1 tsp cayenne pepper
  • 1 tsp cumin
  • 1 tsp chipotle chili powder
  • 1 tsp oregano
  • Pueblo chiles (could also use jalapenos, if you like), chopped/sliced

Optional ingredients to complete your carnitas bowl/tacos

  • Brown rice
  • Corn tortillas (we didn’t use these but you could!)
  • Shredded cheese (we used Colby jack, but you could use a fiesta blend if you like)
  • Guacamole
  • Salsa


  • Make sure the fat is trimmed off of the pork before getting started. Heat the olive oil on high heat in a large pot or large skillet, and brown all sides of the pork.  Transfer pork to a cutting board or large plate and let cool
  • While pork is cooling, mix garlic powder, onion powder/minced onion, cayenne pepper, cumin, chipotle chili powder, and oregano in a bowl.
  • When the pork has cooled, use a knife to cut slits in it; insert slices of garlic into the slits.
  • Rub the spice mixture all over the pork
  • Spray the inside of your crock pot with olive oil cooking spray. If you’re using a crock pot cooking bag, I still suggest spraying the inside of the bag to reduce sticking/burning.
  • Place pork and chipotle peppers in adobe sauce in crock pot, then pour in the 1 cup of chicken broth.
  • Cook on low for 10 hours
  • In the last hour of cooking, add pueblo chiles (if you’re using them). This is also when you can add the additional ½ cup chicken broth, if you choose.  If you’re adding jalapenos, you can add them at this point or saute them on the stovetop closer to the end to cook them up quickly.
  • When fully cooked, drain excess fluid from crock pot and use two forks to shred.
  • Create your bowls or tacos using the optional ingredients listed above along with the crock pot contents!

Enjoy!!  Let me know how you like it!!


Santa Fe Chicken Chili

Hey all!! Sorry I’ve been MIA – SO much has happened and I can’t wait to write some posts to fill you all in.  However, this post is about…dun dun dun… A RECIPE!

A very, very yummy recipe, at that.  I will say – BE SURE TO HALF THE RECIPE IF YOU DON’T WANT LEFTOVERS…it makes A LOT.

I love this recipe because you can make it as mild or as spicy (spicy spicy spicy for us!!!) as you’d like.  Throw it all in the crockpot (perfect for FALL!) and leave it all day.  Come home to a DELICIOUS smelling home and a NOM NOM NOM worthy meal.

Enjoy 🙂


If you try it out, please let me know how you like it!

Broccoli & Cheese Stuffed Chicken

This was a great, great recipe!  My husband loved it, and it was easier than I had anticipated.  Kudos to the original recipe found at – I only made a couple of changes.

Broccoli and Cheese Stuffed Chicken

  • Servings: 4
  • Difficulty: easy
  • Print


  • 4 boneless, skinless chicken breasts, thin (pound thin with mallet, if needed)
  • 75-1 cup Colby jack cheese
  • 1 cup chopped broccoli, frozen
  • 1 Tbsp garlic powder
  • 1 tsp paprika
  • 1 tsp black pepper
  • Touch of sea salt
  • 12 toothpicks
  • Pam olive oil cooking spray


  • Preheat oven to 350 degrees.
  • Coat chicken with sea salt, pepper, garlic powder, and paprika
  • Sprinkle Colby jack cheese on chicken breasts, evenly. Save a bit to add to the top of each chicken breast after you fold and toothpick them together
  • Spread chopped broccoli evenly on top of each chicken breast.
  • Fold each chicken breast in half, containing all of the broccoli and cheese you can, and insert about 2-3 toothpicks each to secure it20160816_192857
  • Lightly spray the top of each chicken breast – I actually added a touch of garlic, pepper, and paprika to the top of each20160816_192904
  • Cover baking dish with aluminum foil and cook for about 25 minutes, or until chicken is fully cooked
  • Remove aluminum foil, and sprinkle with remaining cheese
  • Bake uncovered for an addition 5-10 minutes, or until cheese is melted

I served this with some brown rice.  Next time, I’d like to add spinach to the innards of the chicken “roll”, and see how that turns out.  For now, I hope you like it!


Caprese Salad Bites

We took these out on a beach day for snacks, and they were a HIT.  Now, they are “healthy” as long as you don’t eat…like…10 of them (which is harder than it seems).  However, this recipe is SUPER easy, full of flavor, and packed with fresh ingredients.

Caprese salad bites

  • Servings: However many you’d like!
  • Difficulty: easy
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  • Mozzarella, fresh (I used the Trader Joe’s mozzarella balls)
  • Cherry tomatoes
  • Basil leaves (we used fresh from the garden, but you could buy them as well)
  • Balsamic vinegar
  • Extra virgin olive oil
  • Toothpicks


  • Wash all cherry tomatoes and basil leaves
  • Place mozzarella ball, cherry, and basil on toothpick; this is one caprese “bite”
  • Repeat until you have made the desired number of caprese “bites”
  • Once finished, drizzle small amount of extra virgin olive oil on each bite, followed by a small drizzle of balsamic vinegar


Enjoy!  These are soooo delicious.  Do keep in mind it’s important to keep moderation in mind – but these are great for a dinner party or any sort of get together!


Un-stuffed Pepper Skillet

Aaaand I’m BACK with a new recipe!  I’m sorry I’ve been MIA for a bit, but life has been CRAAAZY.  Ready to get back at it and provide some great posts/recipes/tips for you all!

This recipe is a meal prepper’s DREAM!  It’s easy to put together, doesn’t take much time, and voila!  You have lunches for the next 2 days.  Additionally, this recipe would be SO easy to double or even triple if you need more than 2 servings.

Kudos to The Garlic Diaries ( for the original recipe – to make it perfect for me, I had to tweak just a couple of things!

It’s so tasty – FULL of flavor and of course a CLEAN and HEALTHY recipe.  21 Day Fix approved!  My hubby can’t stand ground turkey, but he tried a bite and had to admit it was yummy.20160814_193737


Un-stuffed Pepper Skillet

  • Servings: 2
  • Difficulty: easy
  • Print


  • ¼ pound lean ground turkey (I use the 93% lean version)
  • 1 red bell pepper, diced
  • ½ red onion, diced
  • 4 cloves garlic, minced
  • ¼ cup cherry tomatoes, quartered
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp paprika
  • ¾ tsp oregano
  • Olive oil cooking spray, or 2 tsp olive oil
  • 1 tsp lime juice
  • ¼ cup shredded cheese (I used Colby jack and Monterey blend, but you could use cheddar)
  • 2-3 peppers (I used roasted pueblo chiles, but you could use jalapenos, serranos, or poblanos, depending on how spicy you want it!)
  • Optional: ½ cup cooked brown rice


  • Spray skillet with olive oil cooking spray (or add 1tsp olive oil to skillet) and heat on medium high heat
  • Once heated, add ground turkey and allow it to brown and cook through, stirring occasionally
  • **At this point you would want to cook your brown rice per the directions, if you choose to add that**
  • Once turkey is cooked, add ½ tsp cumin, ½ tsp chili powder, ½ tsp paprika, and ¼ tsp oregano, stirring to combine
  • Place turkey in a bowl and set aside.
  • Spray skillet again with olive oil cooking spray, or add remaining 1 tsp olive oil
  • Add the red bell pepper, onion, garlic, and chile peppers, allow these to cook for a few minutes
  • Add cherry tomatoes to veggie mixture; let all veggies cook through until softened. You may need to add 1 Tbsp or so of water if they begin to dry
  • When the veggies are nearly cooked through, add remaining ½ tsp cumin, ½ tsp chili powder, ½ tsp paprika, and ½ tsp oregano. Stir to combine.
  • Add the cooked turkey back in to skillet. (Add brown rice at this time if you choose to use it)
  • Pour in your lime juice and stir all to combine
  • Lastly, add cheese and stir to combine

As I said, I tweaked the original recipe, so you are welcome to tweak this to make it perfect for you!  I have considered adding some spinach in – not sure how that would go but I think it’d be fine PLUS you sneak in some leafy greens – always a good thing!


Enjoy, my friends!


Easy Pulled Pork Recipe

Pulled pork…do the words just make you salivate?  I’ve seen so many pulled pork recipes, but this one (slightly modified from the original recipe at was soooo yummy, and I didn’t feel guilty eating it!  It is PACKED with flavor…and who doesn’t love throwing something in the crock pot and not think about it for 6 hours?  Me! Me!

I typically think of crock pot recipes as “winter” recipes, but this is GREAT for summer.  Let’s be real – summer can be as busy as winter, and with this recipe, you’re not heating up your entire kitchen by using the oven!  Win, win, win.

Enjoy, all!

Easy Pulled Pork Recipe

  • Servings: 8-10
  • Difficulty: easy
  • Print


  • 2(ish) lb pork loin; trim off fat prior to beginning
  • 2 small white onions, each cut into 1/4ths
  • 2 Tbsp garlic powder
  • 1 Tbsp brown sugar
  • 2 Tbsp chili powder
  • 1-2 Tbsp cumin
  • 1 tsp cinnamon
  • 1-2 tsp salt
  • 1 tsp ground black pepper
  • 1 cup low sodium chicken broth
  • 1 cup preferred barbecue sauce (we use Sweet Baby Ray’s original flavor)


  • Trim fat off of pork, pat dry, and cut the loin into 4 large pieces
  • In a mixing bowl, combine garlic powder, brown sugar, chili powder, cumin, cinnamon, salt, and pepper; mix well

    Dry rub mixture
  • Line a baking sheet with aluminum foil and spray with non-stick cooking oil spray
  • Pour the dry rub mixture onto baking sheet, and coat each piece of pork in it

    Four pieces pork loin coated with dry rub mixture
  • Place the onions in the slow cooker and lay pork pieces over them
  • Pour the chicken broth around the pork
  • Cover and cook on low for 6-8 hours (only took 6 hours for us); could potentially cook on high for 4-5 hours (I have not tried it)
  • Once pork is cooked through, transfer it to a bowl and shred with two forks
  • Using a strainer, drain the liquid and onions from the crockpot, SAVING the liquid. You may discard the onions (though my husband ate them up as a snack – they are quite tasty!)
  • Put the pork back into the crock pot, or if you’re going to serve it immediately, make sure it’s in a large bowl. Add ¼ cup saved cooking liquid (may increase this to ½ if the meat seems dry, but I would start with ¼) and stir in the barbecue sauce

    Nearing the end!  I placed the shredded pork back in the crock pot and mixed the remaining ingredients, though if you’re going to serve immediately you could keep the shredded pork in a bowl and mix in remaining ingredients.

Now it’s ready to serve!  My hubby had it on a bun, while I had mine open face over two pieces of gluten free bread.  We had homemade cole slaw as our side (maybe I’ll share that recipe sometime!) but you can have whatever you like!


YUMMO.  Hubby approved – he went back for…not seconds, but thirds, I do believe.  Ha!  Let me know what you think of it!heart

S’mores Shakeology

Enjoy this tasty S’mores shakeology recipe!!  It has great flavor, and you can sneak in some greens without ever tasting them!  Most of the s’mores recipes I’ve seen have called for graham cracker crumbs, but being gluten-free that can be difficult for me.  So I omitted them – and it still had great flavor!

S’mores Shakeology

  • Servings: 1
  • Difficulty: easy
  • Print


  • 1 scoop/packet chocolate or vegan chocolate shakeology
  • 4oz chilled coffee
  • 4oz unsweetened original almond milk
  • 1 tsp vanilla extract
  • Handful of greens (optional; I add spinach and you can’t tell at all)
  • Ice

Mix all together and blend until smooth!!